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CORRELATION OF SENSORY AND INSTRUMENTAL METHODS IN THE DETERMINATION OF COLOUR IN FROZEN GREEN BEANS.

Author(s) : ADAMS J. B., ROBERTSON A.

Type of article: Book chapter

Summary

A RANGE OF COLOUR QUALITY WAS PRODUCED EXPERIMENTALLY IN GREEN BEANS BY VARYING THE BLANCH TIME FROM 0-60 SECONDS PRIOR TO FROZEN STORAGE. SENSORY EVALUATIONS OF COLOUR WERE CORRELATED WITH MEASUREMENTS USING A TRISTIMULUS COLORIMETER AND WITH PIGMENT COMPOSITION AS DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. HIGH CORRELATION COEFFICIENTS WERE OBTAINED, PARTICULARLY BETWEEN THE MAJOR SENSORY PRINCIPAL COMPONENT AND THE COLORIMETER < A > VALUE OR THE MAJOR COLORIMETER PRINCIPAL COMPONENT. CHLOROPHYLL < A > WAS SHOWN TO CORRELATE WITH GOOD COLOUR WHILST PHEOPHYTIN < A > CORRELATED WITH POOR COLOUR IN THE UNBLANCHED AND UNDERBLANCHED SAMPLES.

Details

  • Original title: CORRELATION OF SENSORY AND INSTRUMENTAL METHODS IN THE DETERMINATION OF COLOUR IN FROZEN GREEN BEANS.
  • Record ID : 1985-1983
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 792-796; 3 fig.; 1 tabl.; 3 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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